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| February 2013 - Whats for dinner? | Login/Join |
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Wow... my kind of dinner. How was the "duck two ways" done? Confit and breast? "Remeber, avoid the pointy end." - jburman82 | |||
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That's my plan for tonight's dinner.  | |||
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I plan to add the seared foie and go three ways. _______________________________________________________________________ Wine is passion. It is family and friends, warmth of heart, and generosity of spirit. ~ Robert Mondavi | |||
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You can't say three ways on valentine's day.  | |||
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Depends on #3. I just can't help myself...you know how I am about duck. _______________________________________________________________________ Wine is passion. It is family and friends, warmth of heart, and generosity of spirit. ~ Robert Mondavi | |||
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homemade empanadas with some ghost chili and a bottle of veuve This is my sig -> www.brownteacup.com www.wsqwine.com (Wine distributor) | |||
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saffron-tomato-pastis moules. french stick. pink bubbles. | |||
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Charred Strip Steaks, bakers, chopped salads A wise man once told me, "You never learn anything with your mouth running.." | |||
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Nicely marbled NY strips on the grill, and halved brussels sprouts seasoned with olive oil, pepper, fresh garlic roasted in the oven. Dark chocolate covered strawberries to finish. | |||
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Caesar Salad “Appreciating old wine is like making love to a very old lady. It is possible. It can even be enjoyable. But it requires a bit of imagination.” Andre Tchelistcheff | |||
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It was a little different than usual. One breast and one leg confit but done up like shepherds pie. A little too much potato on it for my liking. | |||
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Mussels in a white wine & garlic sauce, French baguette, and strawberry cheesecake for dessert. Wine was a Riesling from Cave Springs. | |||
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made coq au vin last night. Turned out well. | |||
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Baked Dijon chicken breast served over a salad and Hirsch Riesling. “Appreciating old wine is like making love to a very old lady. It is possible. It can even be enjoyable. But it requires a bit of imagination.” Andre Tchelistcheff | |||
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Butternut Squash Ravioli with Asparagas and Gorgonzola Creme Sauce. | |||
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Roast sockeye salmon fillets on a bed of sauteed red peppers, sweet onions, celery, and baby bok choy with a lot of thyme and garlic. 2008 Belle Glos Pinot Clark & Telephone, a fine match. ___________________________ Cheers! | |||
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A friend who usually does an excellent job with slow-cooking meats is having us over for BBQ pulled pork tonight. | |||
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Sushi tonight | |||
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Sole with brown butter, lemon salted butter and shellfish risotto. | |||
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Blue fin tuna tartare Yellow tail sashimi Albacore tuna sashimi with salsa Albacore with meyer lemon Rock shrimp tempura with creamy spicy sauce Chillean sea bass with garlic ponzu Steak n egg with black truffle Chocolate souffle cake | |||
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Texas-style chili, or as Texans call it -- chili “Appreciating old wine is like making love to a very old lady. It is possible. It can even be enjoyable. But it requires a bit of imagination.” Andre Tchelistcheff | |||
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 Joe ----- Wine is like potato chips around me...if it's open, it's gone. MyBlog @ www.wineismylife.net | |||
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Braised oxtail. "Wine, one sip of this will bathe the drooping spirits in delight beyond the bliss of dreams. Be wise and taste." - Milton | |||
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Roast Chicken with Onion and Ale Sauce. | |||
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Roasted Lamb Shoulder Roast over Creamed Spinach and Bacon | |||
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